Radish (Raphanus sativus) is a cool-season annual root vegetable in the Brassicaceae family. It is one of the fastest-growing garden vegetables, reaching harvest maturity in as little as 25 days. Radishes are native to Southeast Asia.
Radishes have been cultivated since ancient times in the Mediterranean and Asia. They were a common food in ancient Egypt, Greece, and Rome. Larger winter radish varieties, such as daikon, were developed in East Asia. Radishes were introduced to the Americas by European colonists.
Radishes are consumed raw in salads, pickled, or cooked. The roots provide vitamin C and fiber. The leaves are also edible and nutritious. Winter radishes are used in Asian cuisines for pickles, stews, and ferments.
Spring radishes are harvested as soon as they reach the desired size, typically 2 to 3 centimeters (0.75 to 1.25 inches) in diameter. Delayed harvesting results in pithy, overly pungent roots. Radishes are stored in the refrigerator for 1 to 2 weeks. Winter radishes are stored in a root cellar for several months.
Radishes germinate quickly and are often used as a row marker for slower-germinating crops. They require loose, well-drained soil. Flea beetles are a common pest. Succession planting every 1 to 2 weeks provides a continuous harvest.